Heirloom Tomato Tart

My daughter sampled a friend's homegrown heirloom cherry tomatoes recently and was excited to discover tomatoes come in a range of colors. She decided she's quite fond of the orange ones and proved helpful during our trip to the neighborhood farmer's market on Saturday where she picked out a variety of tomatoes to use in a tart. We chose a bulging orange one, a couple perfectly round yellows, and a few of the green zebra-striped variety. We were grateful to receive a few of your basic reds from another gardening friend (although we all know any homegrown tomato could not be considered basic when compared to a store-bought).
I must admit, because you may be able to tell upon closer examination of our picture, that I sliced the tomatoes a couple days before assembling the tart. Or maybe it was 3. You know, things happen. We still found the tomatoes very good (I had 3 slices of the tart for dinner tonight) albeit a bit weary-looking. I'm assuming a qualified cook would never advise going about it that way, but it worked for us.
My daughter helped in laying out the tomatoes on the tart shell and sprinkling the basil. Looks a little crowded with all that basil and you miss a little of the beautiful color, but, really, why skimp on the basil?
This is a great tomato tart from 101 Cookbooks and if you're still picking, you should give it a try.